Tomato Egg Drop Soup (番茄蛋花汤)

番茄蛋花汤

Tomato Egg Drop Soup (番茄蛋花汤) — a Chinese recipe made with ripe tomatoes, eggs, ready in about 18 minutes. Step-by-step instructions with photos.

Ingredients

• ripe tomatoes, peeled and diced
• eggs, beaten
• neutral cooking oil
• garlic, minced
• salt
• sugar
• hot water
• scallion, chopped (garnish)
• toasted sesame oil

Instructions

1. Score an X on the bottom of each tomato and blanch in boiling water for 30 seconds. Transfer to ice water, then peel off the skin. Dice the tomatoes into 1 cm pieces.
2. Heat oil in a wok or pot over medium-high. Add minced garlic and stir-fry for 10 seconds until fragrant.
3. Add diced tomatoes and a pinch of salt. Cook 5-6 minutes, pressing against the wok to help them break down into a saucy consistency.
4. Pour in hot water. Add sugar and salt to taste. Bring to a boil, then reduce to a steady simmer.
5. Slowly drizzle beaten eggs in a thin stream while stirring gently in one direction. Let sit for 10 seconds, then gently push the egg ribbons around.
6. Drizzle with sesame oil, garnish with scallions. Serve immediately while hot.